Chip-Less Chocolate Chip Cookies
Chewy Chip-Less Chocolate Chip Cookies. Brown Sugar cookie recipe without chocolate chips.
Servings: 32
Ingredients
- 10.5 Tablespoons Butter Softened
- ½ Cup Granulated Sugar 100g
- ½ Cup Brown Sugar Plus 3 Tablespoons
- 1 Egg Large
- ½ teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 ¾ Cups All Purpose Flour 210g plus 2 tablespoons
Instructions
- Set oven to 350 degrees and preheat.
- Cream together softened Butter and Granulated Sugar for about 5 minutes. Scrape sides of bowl as needed and cream until light and fluffy
- Add egg and mix until combined. Add Brown Sugar and Vanilla and cream for 3 minutes. Scrape sides of bowl as needed mixing all ingredients together
- In a separate bowl combine All Purpose Flour, Baking Soda and Salt
- Gradually add dry ingredients to butter mixture until combined
- Using a medium size #50 cookie scoop place cookie scoop on ungreased baking sheet.
- Bake at 350 degrees for 9-11 minutes or until edges are set and top is no longer glossy.
- Remove from oven and allow to cool on baking sheet for a minute before moving to a wire cooling rack.
Notes
Pro Tips
Room Temperature. Allow butter to sit on counter for 1 hour. This helps to soften butter. Do not use butter that has turned to mush or the cookies will be flat and spread. Baking Sheets. It's a good idea to do a test batch with 1 or 2 balls of cookie dough to test oven temperature and time before baking an entire sheet. Measuring Ingredients. Adding too much or too little ingredients will make a difference in the cookie texture and taste. When possible use a kitchen scale to measure ingredients. Flour can also be measured by whisking air into the flour then carefully scooping flour into measuring cup and level off top. Baking Time. Cookies are done when edges are set and centers are no longer glossy. This will give you a nice chewy cookie texture.Storage and Freezing
Storing cookies is ideal to save for later. These cookies won't last long because they are so good but make sure to store in an airtight container or use plastic wrap. Cookies will last up to 1 week but are best if enjoyed within 2-3 days. Freezing cookies is also an option. Make sure to place parchment paper or wax paper between layers to prevent sticking together when frozen. Cookies can be frozen for up to 3 months. Cookie Scoop. Using a cookie scoop is perfect for uniform cookies. A tall mound of cookie dough will result in less spreading. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!